Instructions for preparation: The roasted beets

Ingredients for 4 people:
1 kg of beets
1 medium sized white onion
2 cloves garlic
3 eggs
25 gr. dried mushrooms (porcini better)
4-5 tablespoons grated Parmesan
Breadcrumbs q.b.
Extra virgin olive oil
Salt and pepper
Half a teaspoon of oregano
1 teaspoon marjoram
1 teaspoon parsley


Preparation

Wash the beets, cut into fairly large pieces. Boil in lightly salted water over low heat. Soften the dried mushrooms while in a cup of water. When the beets are ready (after 15/20 minutes), squeeze and put them in a pan where you have prepared a fund of oil.

After you have sliced the onion into thin slices, brown it along with the beets and add the garlic, cut into small pieces, mushrooms and chopped parsley and marjoram below.

When everything is flavored let cool and then add the beaten eggs, a tablespoon of oil, pepper and salt, Parmesan cheese and oregano.

Turn and mix the vegetables. Prepare a baking dish to finish cooking in the oven, grease, place the breadcrumbs and Lay the dough from the shape of a loaf, cover with a layer of bread crumbs and a drizzle of oil.

Bake for about 20-25 minutes at medium heat.

Difficulty: Medium

photo credit: Vincenzo Caico

Instructions for preparing: Cheese Croquettes

Ingredients
70 g semolina
200 g grated Parmesan
4 dl milk
2 eggs
salt
flour
bread crumbs
oil

Preparation

Heat the milk in a nonstick saucepan over low heat with half a teaspoon of salt. When the milk is hot pour in the semolina and let it cook for few minutes, stirring. When it has thickened, remove from heat, add cheese and stir for a long time.
Let cool, then take a spoonful of dough and roll between your hands wet. Pass the meatballs in flour, then in beaten eggs and finally in breadcrumbs.
When all the meatballs are ready, fry in hot oil. Drain the golden balls and place them on paper towels.

Difficulty: Low

photo credit: loungerie

Instructions for preparing: Bruschetta with creamed radicchio

Ingredients
200 g radicchio
200 g mascarpone
4 slices rye bread
10 g walnuts
a teaspoon of brandy
extra virgin olive oil
salt
pepper

Preparation

Clean the radicchio, cut into thin slices, wash well. Heat the 2 tablespoons oil in a pan, add the radicchio and cook over medium heat for 10 minutes. Remove it from the bowl drain well and strain into the mixer.
Pick up the past of radicchio in a bowl, place the mascarpone, brandy and chopped walnuts. Season with salt and freshly ground pepper.
Toast the slices of bread in the oven at 180 degrees for 10 minutes, place on plate, spread the prepared cream and decorated with fresh walnuts and radicchio.

Difficulty: Low

photo credit: frabattista

Instructions for preparing: Grandma’s Eggplant

Ingredients and amounts for 4 people
4 eggplants
5 tomatoes
2 onions
2 cloves garlic
1 tablespoon capers
1 tablespoon black olives
2 tablespoons olive oil
1 sprig of parsley
1 tablespoon wine vinegar
1 teaspoon sugar
Salt and pepper

Preparation

Wash the eggplants and cut into fairly small cubes after removal of the central part rich seeds.
Let half an hour in salt on a plate tilted and with a weight on to make it lose its water.
Quickly rinse the eggplant cubes and dry.
In a saucepan, heat two tablespoons oil, add chopped onions and powdered garlic cloves.
When slightly golden add the diced eggplant, stir, add the fresh tomatoes seeded and cut into squares.
Add salt and pepper and cook for fifteen minutes, stirring frequently.
Add a sprig of parsley finely chopped, a tablespoon of capers, rinsed, squeezed and roughly chopped, black olives, vinegar and a teaspoon of sugar.
Cook well and try to verify that eggplants have a bittersweet taste.
If they were too sweet, add a splash of vinegar, if they were too sour a pinch of sugar.
A few minutes later withdrawn from the fire, go on a hot dish and serve immediately.

Difficulty: Low

photo credit: DarioMilano Food Styling & Photography

Ingredients

Serves 4:
1 zucchini
1 medium eggplant
8 cherry tomatoes
4 cherry mozzarella
extra virgin olive oil
salt and pepper

Preparation

Blunt and cut to touch the zucchini, eggplant and cook everything on the hot grill
Prepare then 4 skewers, alternating with the vegetables stuffing mozzarella and tomatoes.
Season with a pinch of salt, pepper, a drizzle of olive oil, dip again on the grill for a few minutes, the time needed to heat the cheese and tomatoes.

Difficulty: Low

photo credit: Ciro Boro – photo
This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious.

This is the Ultimate of all Comfort Foods! Both my husband and my dinner guests loved this dish! This is a crowd pleaser for vegans and carnivores alike!!

This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!

Amazing Vegan Lasagna

* 1 box no-boil lasagna noodles
* 12 oz. bag of soy crumbles
* 18 oz jar of marinara sauce
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil
* 1 cup shredded vegan cheddar (preferably Daiya!!)
* 1 cup shredded vegan mozzarella (preferably Daiya!!)
* 1/2 – 1 tub lite firm tofu
* tub of vegan cream cheese
* drizzle of olive oil
* few squeezes of lemon juice

1. Preheat oven to 350.

2. In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.

3. In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.

4. In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano.

Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.

About the Author: Marisa lives in NYC and has an intense love of cooking, restaurants and all things food! Her main focus in cooking and on MarisasHealthyKitchen.com is all about maintaining a balance of health and sustainability while still being fabulously delicious. She thrives being in the kitchen creating amazing Vegan meals to share!